Please pop on over to one of my favorite websites, The Kitchn where I have a guest post up about the method and madness behind making the French treat Cannele.
If this is your first time visiting me, please take a look around, make yourself comfortable, and come back and see me again sometime soon. I won't be around for a few days -- I'm off to the St. Helena sunshine till Monday-- but I guarantee when I come back I'll have more things to share.
Till then... happy grazing!
3 comments:
Dear Poetic Appetite,
Cannele making is an absolute obsession and craft. It is the most finicky, fragile and most gratifying thing I have ever felt I have perfected (to an extent). I was plenty satisfied with my product at the end of my 3rd try, but I felt they weren't really great until I tested all the variables, probably after my 6th attempt - totalling more than 15 batches of cannele (probably 130+ total), ... it is a disturbing itch for perfection, but its worth it.
I blogged about it a few months ago...
http://getfoodporn.blogspot.com/2009/01/cooking-week-in-review-with-pretty-food.html
Also, chef Laurent Gras of L2O is a very big fan of the art of the cannele.
http://l2o.typepad.com/l2o_blog/2008/10/canele-de-bordeaux.html
Forgot to mention the important part, thanks for posting that post, the cannele are beautiful.
I loved the post!!
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